Peel the skin of the mango and chop the flesh into cubes. Puree it in a blender.
In a non-stick or heavy bottomed pan heat milk, cream and sugar on low flame until the mixture comes to a boil.
In another bowl add gelatin to 50 ml water place it on stove and stir it until all the gelatin dissolves.
Reserve about 4 tbsp of mango puree and 2 tsp of gelatin mixture.
Add mango puree to the gelatin mixture and stir well with a whisk until the mixture blends well. Allow it to cool down.
Spoon the panna cotta mixture into the glass or bowls and set it in the freezer for about 2-3 hours.
Store the mango puree in the fridge, I made gelatin for mango puree (2 tsp that is mentioned in step 4) after the panna cotta had set in freezer for 3 hours.
Mix the mango puree and gelatin and spoon it over already set panna cotta and allow it to set it in freezer for couple of more hours, it took me 5-6 hours to set.
Spoon some mango pieces on top of the panna cotta along with a colourful cherry just before serving. Serve chill